[CH] Tonight's Dinner - Venison Roast w/Green Beans
RisaG (radiorlg@yahoo.com)
Wed, 22 Oct 2003 18:46:45 -0700 (PDT)
This was tonight's dinner - a venison roast cooked in
the crockpot for 5 hours and green beans sauteed with
garlic, red onion and tomatoes and seasoned with
provencal herbs and sea salt. Yummy.
The venison has little slits made in it and garlic and
red chile is placed in these little slits. It is
cooked low and slow for 5 hours or more until it falls
apart. Yummy.
* Exported from MasterCook *
Venison Roast w/Basil Green Beans
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Game
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Roast:
1 venison roast
2 cloves garlic -- thinly sliced
2 ripe chiles -- sliced
onions -- peeled & quartered
salt and pepper
Green Beans:
1/2 lb fresh green beans -- trimmed
1 tbsp unsalted butter
1/2 red onion -- diced
2 cloves garlic -- minced
1 tsp dried basil -- * see note
1/2 cup oven dried tomatoes -- in
olive oil**
1 tsp Provence sea salt mixture --
*** see note
The Venison is done in the crockpot, the beans in a
skillet.
Start the venison 5 hours before you want to eat. If
the venison seems too tough at this point, let it cook
for awhile longer until it softens. If by dinner time
it is still a bit tough, let it sit at room
temperature for awhile and then slice it against the
grain. This will make it a bit easier to eat.
Make slits in the venison roast. Put garlic and chile
slices in the slits. Sprinkle salt and pepper all over
the roast.
Cut 2 onions in quarters and place them in the bottom
of a crockpot. Put the venison roast on top of the
onions. Put a bit of water in the bottom of the
crockpot. Put the cover on and place it on LOW. Cook
for 5 hours.
1/2 hour before the roast is done, trim the beans and
wash them. Drain them well.
Melt the butter in a heavy skillet over medium heat.
Add the red onion and cook until slightly softened,
about 3 minutes. Add the beans and the garlic and
saute until the beans are tender crisp. Add the
tomatoes and provencal sea salt mixture. Let it simmer
for 5 minutes to heat up the tomatoes and meld the
whole thing together.
Stir in the basil and saute for another minute. Salt
to taste.
When roast is done, remove from crockpot and let it
sit for 20 minutes to rest.
Serve slices of roast with the green beans on the
side.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used dried basil flowers and the leaves. The
flowers have so much flavor. Never throw them out!
** I made some oven-dried tomatoes in olive oil a
couple of weeks ago. I put them in the refrigerator
and now can use them in anything. I put 1/2-1 cup of
them into the green beans. Use any recipe you have or
hydrate some sun-dried tomatoes and then drizzle them
with oil, let them macerate for an hour or so and you
are ready to do this.
*** I made my own version of this - combined some good
sea salt, some herbes de provence w/lavender and mixed
it together. Put it in a jar. The herbes de provence
flavor the salt and the combination is magical. If you
don't have anything like this (Suzanne Somers makes
something like it, as does Michael Chiarello at
NapaStyle.com. It is a wonderful combination. If you
can't find any, then just use some sea salt or some
herbes de provence or both.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 10/17/03
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